What role does sugar play in baked goods?

The role of sugar in baked goods is multifaceted, primarily contributing sweetness, moisture, and aiding in browning. Sweetness enhances the overall flavor profile, balancing other flavors and making baked goods more palatable. The moisture content provided by sugar helps to create a tender texture by preventing gluten formation during the mixing process. Additionally, sugar significantly impacts browning through the Maillard reaction and caramelization, which not only enhances the appearance of baked items but also contributes complex flavors during the baking process. This combination of factors underscores why sugar is essential in creating desirable characteristics in baked products.